My Pet Recipes, Tried and True Part 7

MADAME J. T.

Put over one large chicken in a pint and a half of cold water, with a medium sized onion, three stalks of celery, and a small bunch parsley.

Let simmer gently (not boil), for two hours. Then remove chicken, pick the meat from the bones, and cut into pieces about an inch long. Put the bones back into the broth and let this boil down to three quarters of a pint. Add gradually two cups cream in which a tablespoonful of flour has been dissolved. When the flour has thickened remove from fire and add two well beaten eggs and a very little nutmeg. Garnish a mould with slices of hard boiled egg and sprigs of parsley. Pour in chicken mixture. Allow to set and serve on lettuce leaves. This will serve eight people.

CURRY. (Excellent.)

MRS. W. COOK.

Take several small onions, chop them up very fine, put them into a pan with a piece of b.u.t.ter, stew them over the fire until the onions are quite dissolved and turned to a light brown. Cut meat into small pieces and rub the curry powder well into the raw meat. Put it into a stew pan with onion and an apple minced fine and a teaspoonful of cream, and let it all simmer for two or three hours. It must not boil.

FISH ReCHAUFFe

One pound cooked fish, one tablespoon each of mushroom ketchup, essence of anchovy, Harvey's sauce and mustard, one ounce of b.u.t.ter, rolled flour and one half a pint of cream, a wall of potatoes. Divide the fish into flakes, place it with cream and b.u.t.ter into a stew pan, until very hot. Mash the potatoes, and add to them one tablespoon cream, one yolk of egg, pepper and salt; well b.u.t.ter a wall mould and sprinkle with browned bread crumbs, and place it in the oven till hot, turn it out on a silver dish and pour the ragout in the centre. Garnish with lemon and parsley.

FISH CROQUETTES.

MISS FRY.

Mash freshly boiled potatoes, add one egg and flour to make a stiff dough. Roll out thin and cut with a round cutter. Spread on one half the cake chopped fish, mixed with parsley, fold over and press down the edges. Fry in lard.

HOMINY CROQUETTES.

MRS. BENSON BENNETT.

To a cupful of cold boiled hominy, add a tablespoonful of melted b.u.t.ter, and stir, moistening by degrees with a cupful of milk beating to a soft light paste, one teacupful of white sugar, and lastly a well beaten egg.

Roll in oval b.a.l.l.s with floured hands in egg and bread crumbs and fry in hot lard.

POTTED HEAD.

MISS EDITH M. HENRY.

Take the shank (lower), of meat, cover with water, boil until tender enough to cut up in dice, take off and cut the meat into dice, then throw back into pot, flavor with pepper, salt, mace, celery seed, cayenne pepper, allspice and cloves. Then have ready a little gelatine, mix all through well and let boil a short time, then pour into a cold shape.

KEGEREE.

MRS. BENSON BENNETT.

One teacup of freshly boiled rice, one half quarter of boiled salmon, two soft boiled eggs, lump of b.u.t.ter, salt and pepper. Mix all together and put it in a mould to steam.

DEVILLED LIVER.

MRS. HENRY THOMSON.

To three pounds of uncooked liver, one quarter of a pound of uncooked salt pork, one half pint of bread crumbs, three tablespoons of salt, one teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and cloves. Mode.--Chop the liver and pork very fine, add the other ingredients mixing well, put it into a covered mould, and set in a saucepan of cold water, cover and place on the fire to cook two hours.

Take out the mould, uncover and let it stand in an open oven to let the steam off. This is a cold dish.

MEAT CROQUETTES.

MADAME J. T.

One tablespoon b.u.t.ter, one tablespoon flour, two tablespoon of stock, one tablespoon milk. Let boil until it thickens, then add small teaspoonful onion juice (grated), one teaspoon lemon juice, one small teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well blended, add one beaten up egg, cupful of chopped meat (any kind.) Let this mixture cool in a soup plate and roll into cork shaped croquettes with finely grated bread crumbs and fry in lard hot. Serve on a napkin with parsley and lemon rind.

MOCK PATe DE FOIE GRAS.

MRS. BLAIR.

Rub the bottom of a stew-pan five times across with a piece of fresh cut garlic, put in three pounds of larded calf's liver, with two chopped shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns, two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and half a pint of stock: simmer gently for four hours. Then cut the liver into thin slices, place in a basin, and cover with the liquid: let it remain until next day. Then pound the liver to a paste, add a tablespoonful of salt, a saltspoonful of white pepper; add three quarters of a pound of clarified b.u.t.ter; pound well together and pa.s.s through a wire sieve; put into pots; smooth over the top with a knife, then pour over hot clarified b.u.t.ter or lard and keep in a cool place.

POTATO CROQUETTES.

MRS. J. G. SCOTT.

Take two cupfuls of cold mashed potatoes, beat up with two tablespoonfuls of melted b.u.t.ter and three eggs, make into rolls, cover with cracker dust, or bread crumbs and fry.

KIDNEY STEW.

MRS. SEPTIMUS BARROW.

One tablespoon flour, one half tablespoon of salt, one saltspoon pepper, three gills stock or water, one tablespoon mushroom ketchup, two ounces b.u.t.ter or bacon fat. First: Wash the kidney and remove the core--cut into thin slices; mix together pepper, salt and flour, roll kidney in it. Brown it quickly in the b.u.t.ter, then add stock or water; skim well and cook very slowly for two hours.

STEWED SWEETBREADS.

MRS. ERNEST WURTELE.

Soak the sweetbreads in salt and water for twenty minutes, then take them out, wipe them well, and take off the skin. Parboil them for twenty minutes or half an hour, after which you stew them in a little milk, till they are tender, add a little salt and pepper, make a little sauce of the milk and serve. Use a double kettle when stewing.

COLD ENTReE.

MRS. FRANK DUGGAN.

An entree that supplies the want of fish for luncheon. Take the contents of one can of sardines, mince fine with a silver fork removing bits of bone, the tails, etc., etc., add celery salt, pepper and salt to taste, a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a few drops of Harvey's sauce, the same of anchovy sauce. Add a tablespoonful of capers. Mix the whole thoroughly with a little thick cream, (sweet), or mayonnaise. Mould into minature pyramids and serve on lettuce leaves: further garnish the dish with parsley. One can of sardines will be sufficient to make four pyramids. Finely chopped celery may be added before the mayonnaise.

STUFFED TOMATOES (HOT ENTReE.)

MRS. JAMES LAURIE.